Lady Pamela's Tea Parlor

Thursday, October 28, 2010

Julia's Macarons or Martha's Macaroons

Foodie Friday

I wanted to serve French Macarons or Macaroons on Tuesday for my French inspired Tea

I was confused when I saw so many different recipes.
Even Julia and Martha have quite different ingredients.
Have you made French Macaroons  - Macarons?
What recipe have you used??
I would love to have your thoughts and preferences

Girls Want to Have Fun Tea HERE

Recipe: French Almond Macaroons

Julia Child's Macaroons 

Ingredients :
8 oz Almond paste

1 cup Sugar

1/4 tsp Almond extract

1 pch Salt

2 x Egg whites

How to cook :

Cut canned almond paste into 1/2" pieces.

Process on and off until it's the texture of brown sugar.

add sugar and blend.

add extract, salt, and 1/4 C egg white.

Process until no lumps remain.

The dough should not be stiff, but hold its mass on an inverted spoon.

For a crisp shell and soft interior, add a bit more egg white up to the full 3/8 cup.

Beat in bowl with a wooden spoon until creamy and flexible.

Line cookie sheet with brown paper.

Drop small blobs on the paper, leave room around them, they spread.

Smooth the tops. (Optional, at this point, you may decorate each with a sliver of glaceed cherry)Bake both cookie sheets at once in a 325 oven for 20-30 minutes, depending on size.

Switch position of cookie sheets after about 12 or 15 minutes.

They are done when lightly golden browned and crusty.

Let cool on paper. When cool, turn paper up side down, dampen the back of the paper to release the macaroons.

Dry on a rack for another 30 minutes.

Then store airtight or freeze.


Martha Stewart's Baking Handbook Ingredients

Swiss Meringue Buttercream

4 large egg whites

3 sticks (1-1/2 cups) unsalted butter, room temperature, cut into tablespoons

1-1/4 cups sugar

1 teaspoon pure vanilla extract


1-3/4 cup confectioner

1/4 teaspoon pure vanilla extract

all-purpose flour, for dipping

1-1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour

3 large eggs

Pinch of salt

1/4 cup granulated sugar

1/2 recipe Swiss Meringue Buttercream (increase vanilla to 2-1/2 teaspoons)


French Almond Macaroons

Preheat oven to 300 degrees F. Sift confectioners' sugar into a bowl. Whisk in ground almonds; set aside. Line two baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1-1/2-inch cookie cutter dipped in flour.

In the bowl of an electric mixer fitted with the whisk attachment beat egg whites on medium speed until foamy; add salt. Gradually add granulated sugar 1 teaspoon at a time, until the whites reach medium-soft peaks. Transfer to a large bowl.

Sprinkle half of the sugar-almond mixture over the egg-white mixture. Using a large rubber spatula fold until just incorporated. Add 1/4 teaspoon vanilla and remaining sugar-almond mixture, folding until just incorporated. Firmly tap the bottom of the bowl on a counter or work surface to eliminate any air pockets.

Transfer mixture to a large pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe mixture into marked circles on prepared baking sheet.

Bake, rotating sheets halfway through, until macaroons feel slightly firm to the touch and can be gently lifted off the parchment (the bottoms will be dry), 20 to 25 minutes. Let cool on the baking sheets for 5 minutes, then transfer parchment and macaroons to a wire rack to cool completely. Using a small offset spatula, carefully remove macaroons from parchment. Spread 2 teaspoons buttercream on the flat sides of the half of macaroons; sandwich with the other halves, keeping flat sides down. Refrigerate until firm, about 20 minutes, before serving. Filled cookies can be kept in an airtight container in the refrigerator for up to 2 days.

Strawberry Macaroons Variation
Follow instructions for French Almond Macaroons, adding 4 drops of red food coloring to the egg whites just before you add the sugar-almond mixture (batter will be pink). For the filling, do not increase vanilla, and fold 1/3 cup strained strawberry preserves (3-1/2 ounces) into Swiss Meringue Buttercream after butter has been incorporated. Proceed with the recipe.

Chocolate Macaroons Variation
Follow instructions for French Almond Macaroons, sifting 2 tablespoons Dutch-process coca powder with the confectioners' sugar. For the filling, place 5 ounces finely chopped semisweet chocolate in a bowl. In a small saucepan, heat 1/2 cup heavy cream until it just starts to simmer; pour over chocolate. Let sit for 1 minute; stir until melted. Let ganache stand at room temperature until thick enough to spread. Proceed with the recipe.

Swiss Meringue Buttercream

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160ºF).

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Chocolate Swiss Meringue Buttercream Variation
Follow instructions for Swiss Meringue Buttercream, omitting the vanilla extract, decreasing the sugar to 1 cup, and adding 8 ounces melted best quality bittersweet chocolate after the butter has been incorporated (let chocolate cool slightly before mixing in).


These elegant cookies, found in nearly every pastry shop in Paris, have a crisp exterior and a slight chewy center.

General baking tips

Read a recipe all the way through.

Prep ingredients before you proceed.

Set an oven thermometer.

Preheat the oven.

Measure flour using the dip and sweep method.

Always use unsalted butter.

Butter should be pliable.

Invest in the best ingredients and equipment.

Tips for baking cookies

When baked in the lower third of the oven, cookies tend to darken too much on the bottoms. If you are baking many batches at once and must use the lower third, insulate the bottoms from the heat by baking the cookies on two stacked baking sheets.

Many kinds of cookie dough can be frozen raw and baked later.

If you prefer soft cookies, slightly underbake them.

Always rotate baking sheets, usually once about halfway through the baking time.

Serving Size

Monday, October 25, 2010

Welcome To The 26th, Teapot And Tea Things Tuesday:

Welcome to the  26th,

 Teapot And Tea Things Tuesday!..,

             "Girls Just Want to Have Fun" 
                                                                                                                                                        Cyndi Lauper

I'm so glad that some of  you  could join us once more this week for the  26th 'Tuesday tea For Two',  weekly blog tea party dear  friends! ~

*Please also remember.., We always, each post  pictures for our shared meme for, 'Teapot And Tea Things Tuesday',  so that there are indeed two sets of pictures and therefore more , 'eye-candy',  for you to enjoy!

Why you ask?

.., Just because we love it and ALSO BECAUSE  in blogland, that is 'why' any of us do what we do; there are no rules and I love that reality also! ~ We create and share for the sheer joy of it,  for us personally,  whether we are am busy or not!..,

The weather this week has been unpredictable. 
                                             and foggy.
This has made for interesting photography.
Use a flash.....don't use a flash
Shadows where you don't want them
Glare where you don't want it
Inconsistant results....a few duds, quite a few.
Why did I keep attempting to photograph the elusive?
Fun!!  Yes I was having fun!
Hope you have fun around the tea table, too.

Where else but Paris Enjoy some fun
A coffee mug on a saucer
Why not....a little different

Or....use a teacup and saucer to serve a
soup or dessert

Vintage lace for contrast

Set of 4 plate of different hotels in Europe
Home Sense, two days ago

I made a stand for the Eiffle Tower in the first photo
Turn a cup upside down and place a large plate on top.

                                                        Black and white cream and sugar

Like the weather this week I changed my mind
The cyrstal appeals to me more

Who is that mademoiselle?

She once lived with my Aunt Orpha.
I adopted her a few years ago when she had no place to go.
We both miss Auntie still.

Oh-la-la red polka dot teapot
Home Sense, two days ago
Discounted $9.99

What would one be served at tea time in Paris??
Come back for Foodie Friday  and discover what I chose

 These are the links to the other oh-so-delightful tea parties and tabletop parties that I attend as well as co-hosting, 'Teapot And Tea Things Tuesday'; ( the link for that weekly tea party is  listed below). ~ I encourage you to stop by and savour another cup of tea while you enjoy their pretty vignettes. (no calories) These are hosted by lovely creative ladies.~ Hope to see you there!!
Welcome to, 'Tuesday And Wednesday Teatime In Blogland'!..,
~Our own memes are marked with and asterisk*:

*~ The 54th, 'Tuesday Tea For Two' with Wanda Lee @

~ Tuesday Teatime with Lady Katherine @

~ Teatime Tuesday with Sandi @

~ Teacup Tuesday with Martha @

 Teacup Tuesday with Terri @

~ Tabletop Tuesday with Marti @

*~ The 26th,  'Teapot And Tea Things Tuesday' with Wanda Lee and Pam @
*The 26th, 'Teapot And Tea Things Tuesday' with Wanda Lee and Pam @ 
*~ The 45th , 'Wednesday Tea For Me And Thee' with Wanda Lee @

~Tablescape Thursday with Susan @

~Foodie Friday with Michael @

~ Sunday Favorites with Chari @

~ Spiritual Sundays with Charlotte and Ginger @

'Teapot And Tea Things Tuesday', is part of our weekly; 'two day, three blog, three meme,  Afternoon Tea Party extravaganza'!.., Enjoy!

Once again  dear blog friends, it has been a super busy time these days, particularly  as of late for me personally; ( by Monday evening, as mentioned above, the pictures will have been added).., Meanwhile, you are welcome to join in the fun by registering with Mr. Linky! .., Glad you could join in!

Cheers and hugs from Pam and Wanda Lee ; ( Wanda Lee is the other half of our shared meme, 'Teapot And Tea Things Tuesday'; weekly, blog party meme).., You may also see and enjoy her pictures @ and  also here @

Warmest regards Pam

Friday, October 22, 2010

Baked Pears in Cream

a favorite from Martha Stewart's QUICK COOK

This has become a favorite dessert amongst family and friends.
It can be done at the last minute with very little prep time and the ingredient list is minimal, but the results are over the top!
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons sugar
2 Bosc or Bartlett peaars, unpeeled,
   halved and cored
1/2 cup heavy cream

1.  Preheat oven to 400°.  Butter a shallow baking dish with 1 tablespoon
     butter and sprinkle 1 tablespoon sugar and dot with butter.
2.  Put the pears, cut side down, in the dish.  Sprinkle with remaining sugar and dot with butter.
3.  Bake for 10 minutes.  Pour the cream over the pears and return to the oven for 20 minutes more.   Serve warm.
I have substituted plums and peaches with equally tastey results.

I served it in my crystal compotes at this tea 
this week, view here

My pleasure to join with others @ Foodie Friday

Monday, October 11, 2010

The 24th Teapot And Tea Things Tuesday: COUNT YOUR BLESSINGS ONE BY ONE:

The 24th

Teapot And  Tea Things Tuesday

When upon life’s billows you are tempest-tossed,
When you are discouraged, thinking all is lost,
Count your many blessings, name them one by one,
And it will surprise you what the Lord hath done.
                                                                                           pub 1897  Johnson Oatman Jr.

 Have you had a busy week? .....Sometimes, my imagination dramatizes my day to day life. I imagine my chaotic, challenging life as a tropical storm/hurricane in the great ocean. Once I pause and draw near to God, in times of stress I gain perspective  and see it as it really is "a tempest in a teapot".

I  researched the well-known phrase in Wikipedia. Tempest in a teapot (in American English), storm in a teacup (in British English) is an idiom meaning a small event that has been exaggerated out of proportion.[1] There are also lesser known variants, such as storm in a cream bowl, storm in a hand-wash basin, tempest in a glass of water,[2] and storm in a glass of water.
Both the American and British phrases are long preceded by Cicero's Latin "Excitabat enim fluctus in simpulo".[5] The phrase, translated literally, reads: "He was stirring up billows in a ladle".[citation needed]

More reason to sit a while in a comfy chair with a friend and catch up on life's adventures. It is not merely sharing a cup of tea but the experience that becomes the salve to the soul.  Whether I choose to set a traditional table, with linens, flowers and candles or simply offer a favorite teacup, it is the act of other centredness that redirects my focus and calms the storm in my mind, bringing my attention to a more positive place.

I am grateful for early morning light

and how it plays

I used a small mirror under the cream and sugar to protect the linens
But I discovered how the sun, mirror and crystal played together
So much fun for the photograher

The silhouette of these three pretties compliment each other.
What can I do with them?

Glass plate from Home Sense, there was only one

Add a petite crystal vase

My mom's milk glass dish
I remember it as the peanut dish at bridge parties
Now to peek in the cupboards and find something
sweet or savory to serve in my new dish

A special guest is invited to watch over us

Offering pearls of wisdom if you choose

Which teacup do you prefer?

With the Canadian Thanksgiving being celebrated on Monday, October eleventh, it only seems appropriate to reflect on what I am thankful for. Life is full of wonderful things and may I say, small miracles if you look for them. I invite you to join in the fun!

I am thankful for:

1. God’s unending grace in my life

2. Opportunities that challenge me to give my utmost

3. The smell of fragrant tea steeping

4. The warmth my hands feel holding a cup of tea on a cool autumn day

5. Friends that share a cup of tea with me, and warm my heart

6. I am thankful for the many friendships as unique as my teacups and always room for more

7. I am thankful for the many colours of each season that Nature brings

8. I am thankful for my family, with their big hearts and all of their wonderful quirks

9. I am thankful for the good health we are blessed with

10. I am thankful for each new day, so that I may see and experience God’s blessings as I try to walk with Him.

What would be on your list?
Take a moment to "count your blessings one by one". You'll feel the richer in spirit for it.

1 Thessalonians 5:18
Be thankful in all circumstances, for this is God’s will for you who belong to Christ Jesus.

We thank all who are so generous with their time and willing to share their treasures with us. We invite you to take a moment to enjoy the vignettes and special tea treasures that the lovely tea ladies want to share, compliments of Mr. Linky!..,

*P.S.~ Dearest blog friends,  if you had planned to join us and find us not quite ready yet, kindly leave a comment then and either Pam or Wanda Lee will be happy to pop by to your blog when our post is up and ready with Mr.Linky, (to save you having to check back during you own busy day).., Thanks

The sincere invitation to join the party is always there..,

Welcome to,

Tuesday And Wednesday Teatime In Blogland!..,

These are the links to the other oh-so-delightful tea parties and tabletop parties that I attend as well as co-hosting, 'Teapot And Tea Things Tuesday'; ( the link for that weekly tea party is listed below).

~ I encourage you to stop by and savour another cup of tea while you enjoy their pretty vignettes. (no calories) These are hosted by lovely creative ladies.
~ Hope to see you there!!

~Our own memes are marked with and asterisk*:

*~ 'Tuesday Tea For Two' with Wanda Lee @

~ Tuesday Teatime with Lady Katherine @

~ Teatime Tuesday with Sandi @

~ Teacup Tuesday with Martha @

~ Teacup Tuesday with Terri @

~ Tabletop Tuesday with Marti @

*~ 'Teapot And Tea Things Tuesday' with Wanda Lee and Pam @

*~ 'Teapot And Tea Things Tuesday' with Wanda Lee and Pam @

*~ 'Wednesday Tea For You and Me' with Wanda Lee @

~Tablescape Thursday with Susan @

~Foodie Friday with Michael @

~ Sunday Favorites with Chari @

~ Spiritual Sundays with Charlotte and Ginger @

Warmest regards from Pam and Wanda Lee.., ( Wanda Lee is the other half of our, 'Tea Pot And Tea Things Tuesday' weekly meme; you may find her @ AND ALSO @